Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 can (15 oz/426g) pink salmon, drained (reserve broth)
2 cups (500 mL) soft bread crumbs (about 3 slices)
1/4 cup (50 mL) finely chopped onion
1/3 cup (75 mL) chopped fresh parsley
3/4 tsp (3 mL) dried tarragon or savoury
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) hot liquid (salmon broth and milk)
2 tbsp (30 mL) butter
2 tbsp (30 mL) all-purpose flour
Salt, dry mustard and cayenne pepper, to taste
1-1/4 cups (300 mL) milk
1/2 cup (125 mL) shredded Canadian Cheddar or Swiss cheese
In a large bowl, flake salmon with a fork, crushing skin and bones. Add bread crumbs, onion, parsley, and tarragon. Mix well. Place mixture in a well greased nonstick 8-1/2 x 4-1/2-inch (21 x 12 cm) loaf pan.
Beat together eggs, salt, and pepper until eggs are just blended. Stir in hot liquid. Pour over salmon mixture in loaf pan. Bake in a 350ºF (180ºC) oven for 30 to 35 minutes or until firm. Loosen loaf with a spatula and turn out of pan.
Meanwhile, make cheese sauce. Melt butter in a small saucepan over medium heat. Stir in flour and seasonings. Stir in milk. Cook, stirring constantly, until sauce thickens and comes to a boil. Cook 1 minute longer. Remove from heat. Add cheese and stir until smooth. Serve with salmon loaf.
Makes 5 servings.
Imported on 2011-01-20 16:41:26 — Original ID:504